Patisserie (Including Bakery)

As a Pastry Chef, a student specialises in the creation of ornate small cakes and French pastry. Combine that with the art of being a baker and career opportunities in this delicious field are endless.

There has never been a better time to join the growing culinary world with the huge increased demand for pastry chefs and bakers. Students will learn the science behind the ingredients, including raw material variations and their interaction to create artistic outcomes. And what better way to learn the culinary arts of professional pastry and baking than through hands-on, practical training in a kitchen and bakery? This is exactly what students are offered at Perth Institute and Australian Institute. By combining theory and practical training, students will develop expertise in the fundamentals of baking and pastry to prepare for a professional career. Students will learn to bake and the art of pastry creation, while developing the skills needed to manage a baking/pastry kitchen, restaurant, catering service or other establishment involved in this area. Upon graduation and with experience, the course will offer careers such as bakery or patisserie owner, manager or entrepreneur, caterer, food critic, culinary instructor, food inspector and food researcher and/or developer, among other careers. For students with a creative flair, good organisational skills and a love of working in a hectic environment, this is the course for them.

Certificate III in Food Processing (Retail Baking - Combined)

This combined bakery and patisserie course will train students to make a variety of bread, pastries and cakes using baking equipment and machinery. The combination of baking and patisserie creates a broader range of opportunities allowing students to gain employment as a qualified baker or pastry cook. Bakers and pastry cooks may be involved in all aspects of the food processing industry which not only includes the baking and preparation of bread, cakes, pastries and biscuits but also the packaging of the end product for sale.

Should a student decide to further their education in the baking industry they can continue on with one of our Hospitality Management courses.

PIWA/AISA 2010 Australian/International Fees

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